The ushering in of cool, crisp temperatures means one thing to me each year, Honeycrisp apples chips. I’m a huge apple fan year-round but in the fall, I turn into an apple hoarder. Two true confessions:
True confession #1: I have gone so far as to hide the Honeycrisp apples in the back of the produce drawer just so Ellie and Brent can’t find them. (Bad wife, bad mommy…I know.)
True confession #2: I have given Frances a different flavor of baby food just so I can eat the last jar of BeechNut just Honeycrisp Apple.
Bonus true confession: Rarely do I use a spoon when eating the babyfood…bottom’s up!
What’s so special about this autumn varietal? They’re perfectly crisp and extremely juicy with a sweet, tart flavor. I did a little research and found that they’ve only been around for about 20 (glorious) years. Also interesting is that the cell structure of a Honeycrisp apple compared to traditional apples is twice the size resulting in twice the juice and twice the crisp.
Use a Mandoline Slicer to thinly slice apple chips. I’m a fan of the one by OXO! (affiliate link)
Bake until crisp.
Cinnamon Honeycrisp Apple Chips
What are your favorite ways to enjoy apples? Here are 2 more of my favorites:
Print Recipe Cinnamon Honeycrisp Apple Chips
Using a mandolin slicer, cut apple into 1/8-inch-thick slices. Depending on the size of apple, this should yield approximately 15-25 slices.
Arrange apple slices in rows on a parchment-lined cookie sheet. Make sure that apples do not overlap. Sprinkle evenly with cinnamon.
Bake at 225° for 3 hours, turning once, until slices dehydrate and edges curl. Remove chips and cool on a baking rack. Store in an airtight container for up to two days.